Best 5 Persian Inspired Meatballs Recipes
Embark on a culinary journey to the heart of Persia, where aromatic spices and succulent flavors dance together to create a symphony of taste. Persian cuisine, renowned for its rich history and vibrant tapestry of ingredients, offers a delectable array of dishes that tantalize the senses. Among these culinary treasures, Persian-inspired meatballs stand out as a true masterpiece, bursting with exotic flavors and textures that will transport your taste buds to the bustling bazaars of ancient Persia. In this article, we present a collection of the most exquisite Persian-inspired meatball recipes, each one a testament to the culinary artistry of this ancient land. Prepare to savor the magic of Persia as we guide you through a diverse selection of recipes, expertly crafted to satisfy even the most discerning palate.
Let's cook with our recipes!
PERSIAN-INSPIRED MEATBALLS
Advieh, herbs, and pomegranate molasses give these lamb meatballs a Persian flair. Serve with flatbreads and yogurt or over a green salad. If you go the salad route, include some fresh herbs and pomegranate molasses to match the meatballs.
Provided by LauraF
Categories Meat and Poultry Recipes Lamb Ground
Time 58m
Yield 30
Number Of Ingredients 11
Steps:
- Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
- Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
- Brush the meatballs with pomegranate molasses as soon as they come out of the oven.
Nutrition Facts : Calories 60.2 calories, Carbohydrate 2.9 g, Cholesterol 27.6 mg, Fat 3.5 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 90.8 mg, Sugar 1.4 g
PISTACHIO AND POMEGRANATE MEATBALLS (KUFTEH-YE PESTEH-O ANAR)
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Provided by Najmieh Batmanglij
Categories Dinner Lunch Meatball Persian New Year Pistachio turkey Breadcrumbs Herb Cilantro Tarragon Parsley Pomegranate Pomegranate Juice Peanut Free Dairy Free Soy Free
Yield Makes 24-30 meatballs
Number Of Ingredients 25
Steps:
- To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours.
- Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside.
- Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.
- Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.
- Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.
- Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.
PERSIAN-INFLUENCED MEATBALLS
A recipe I put together last night for dinner. I was running late prepping dinner but I knew I wanted something Middle Eastern/Persian meatballs were served with Persian-style plain basmati rice ('kateh'), pan grilled zucchini and broccoli, and cantaloupe and watermelon slices with orange blossom water sprinkle for dessert.
Provided by COOKGIRl
Categories Meat
Time 40m
Yield 18 meatballs
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees.
- Combine all the meatball ingredients in a mixing bowl. Mix just until combine.
- Shape into about 18 meatballs and place on a parchment lined baking sheet.
- Bake for about 25 minutes or until brown.
- Transfer to a serving platter and serve with a bowl of plain yogurt. Drizzle about 1 tablespoon of the date molasses on top of the yogurt (do not stir the date molasses into the yogurt) and garnish with a few saffron threads and a light crumble of dried rose petals.
Nutrition Facts : Calories 78.9, Fat 4.6, SaturatedFat 1.6, Cholesterol 27.5, Sodium 89.7, Carbohydrate 3.8, Fiber 0.4, Sugar 1.4, Protein 5.5
PERSIAN-INSPIRED MEATBALLS
Advieh, herbs, and pomegranate molasses give these lamb meatballs a Persian flair. Serve with flatbreads and yogurt or over a green salad. If you go the salad route, include some fresh herbs and pomegranate molasses to match the meatballs.
Provided by LauraF
Categories Ground Lamb
Time 58m
Yield 30
Number Of Ingredients 11
Steps:
- Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
- Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
- Brush the meatballs with pomegranate molasses as soon as they come out of the oven.
Nutrition Facts : Calories 60.2 calories, Carbohydrate 2.9 g, Cholesterol 27.6 mg, Fat 3.5 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 90.8 mg, Sugar 1.4 g
LAMB MEATBALLS - PERSIAN STYLE
Make and share this Lamb Meatballs - Persian Style recipe from Food.com.
Provided by LikeItLoveIt
Categories Lamb/Sheep
Time 25m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour.
- Drain well.
- In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well.
- Form into 1 1/2 inch balls and place on a baking sheet.
- (Keep your hands damp with a little water to facilitate forming the meatballs).
- Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through.
Nutrition Facts : Calories 451.9, Fat 25.4, SaturatedFat 5.8, Cholesterol 200.3, Sodium 281.2, Carbohydrate 7.2, Fiber 1.6, Sugar 1.1, Protein 47.6
Tips:
- Choose the right ground meat: A combination of ground beef and ground lamb is traditional for Persian meatballs, but you can use all beef or all lamb if you prefer. Make sure the meat is fresh and has a good amount of fat (at least 20%) to keep the meatballs moist.
- Use fresh herbs and spices: Fresh herbs like cilantro, parsley, and mint add a lot of flavor to Persian meatballs. Don't be afraid to use a generous amount. Common spices used in Persian meatballs include cumin, coriander, turmeric, and cinnamon.
- Soak the rice before cooking: Soaking the rice before cooking helps to remove the starch and prevent the meatballs from becoming too dry. You can soak the rice for 30 minutes or up to overnight.
- Don't overmix the meatball mixture: Overmixing the meatball mixture will make the meatballs tough. Just mix the ingredients until they are combined.
- Cook the meatballs thoroughly: Persian meatballs should be cooked until they are browned on all sides and cooked through. You can cook them in a skillet, in the oven, or on a grill.
- Serve with your favorite dipping sauce: Persian meatballs are often served with a dipping sauce, such as yogurt sauce, tomato sauce, or tahini sauce.
Conclusion:
Persian meatballs are a delicious and easy-to-make dish that can be enjoyed by people of all ages. They are perfect for a weeknight dinner or a special occasion. With a few simple tips, you can make sure your Persian meatballs are flavorful and juicy every time.
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